char siu

Key Stage

KS 3 & KS 4

Subject

Design and Technology- Food Technology;

Cross-curriculum learning - Citizenship, History and Geography

Recipe

Char Siu (Chinese Barbecued Pork)

Source

Lee Kum Kee

Level

Easy

Cooking Style

Roast/Barbecue

Serves

2


Download Lesson Plan (Full Updated Version)

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Ingredients

  • 350g pork loin
  • 4 Tbsp Lee Kum Kee Char Siu Sauce

Methods

1. Marinate pork loin in 3 tbsp of Char Siu Sauce for at least 15 minutes (ideally overnight in a refrigerator)

2. Roast for 20 minutes at 190C/Gas mark 5 until cooked through

3. Brush over 1 tbsp Char Siu Sauce from the jar and rest meat for 2 minutes, slice and serve


A. Activity Plan

Learning outcomes:

  • How to make popular Chinese cuisine
  • Use various seasoning source e.g. Char Siu sauce
  • Learn cooking techniques – marinating and roasting
  • Increase cultural understanding through learning about Chinese cuisines, utensils like wok and eating culture 

B. Popular ingredients in Chinese dishes

pork partsPork

Pork is probably the most commonly consumed meat in China. Generally speaking, Chinese people can eat almost every part of a pig. For example: liver, skin, blood and even ears and feet. It is believed that pigs were among the first animals domesticated for food in ancient China.


C. Chinese Sauces

char siu_sauceChar Siu Sauce

Lee Kum Kee's Char Siu Sauce is a thick, honey and soy bean based oriental barbecue sauce. With a tangy sweet taste it compliments barbecued, baked, or grilled meat, especially chicken wings. The sauce can be used as a marinade or brush-on and is also ideal as stir-fry sauce.


D. Preparation and Cooking techniques

1. Marinating technique

marinating

Marinating technique is very important in cooking Chinese dishes. Marination is the process of soaking foods in a seasoned liquid before cooking. It is commonly used to add flavor to the food and to tenderize tougher cuts of meat. The process may last min or days. Different marinades are used in different cuisines.

In Chinese cuisines, oyster sauce and soy sauce are quite common in marinating meat.

2. Roasting

Roasting is a cooking method using dry heat where hot air surrounds entirely the food (either meat or vegetables). Open flame, oven and other heat source can be used. Roasting can enhance flavour and it is suitable for slower cooking of meat in a larger or whole piece.

3. Barbecuing

Barbecuing is a cooking method for slower cooking over low indirect heat. So the food is flavoured by the smoking process. Barbecuing is usually used in outdoor environment by smoking the meat or vegetables over wood or charcoal.


E. Story behind the dishes: Chopsticks

Chopsticks originated in ancient China in the Shang era (1766-1122 BC). The first pair of chopsticks was believed to be used for cooking and for moving food; they were however not used as eating utensils until Han dynasty. In Ming dynasty, chopsticks became popular and known as Kuaizi, Kuai (fast/quick) and zi (bamboo).

Using chopsticks was much easier through the preparation of bite sized food on the plate. The prevalence of vegetarianism in China may also play a role, with Confucius (the founder of Confucianism – an ethical and philosophical system prominent in China) believed that sharp objects on the dinner table would remind diners of the slaughterhouse.

Nowadays disposable chopsticks became popular especially in Asian restaurants. Disposable chopsticks were developed in Japan in 1878, these are typically made of bamboo or wood. However wealthy diners might eat with ivory, jade or even silver chopsticks.

chopsticks

How to use chopsticks:

1. Hold your dominant hand as if you are going to shake hands with someone

2. Secure the first chopstick in the crook between your thumb and index finger

3. Place the second chopstick on top and hold it with your thumb and index finger

4. Tuck your ring finger underneath the first (lower) chopstick

5. Tuck your middle finger underneath the second (upper) chopstick. To pick up food, move the second chopstick up and down to grip pieces with the ends of the two chopsticks